Surry Hills welcomes new pasta and spritz bar Mark + Vinny’s (Sydney)

Spaghetti and spritz bar Mark + Vinny’s has recently opened in Surry Hills, bringing the inner city suburb a neighbourhood eatery that focuses on both traditional pasta classics and modern interpretations, served with a full menu of spritzers to help wash things down.

Co-owners Mark Filippelli and Vince Pizzinga have called upon ex-Icebergs chef Adrian Jankuloski to lead the kitchen, which uses fresh pasta made both in-house and exclusively by award-winning pasta mater Joe Cassaniti of Peppes Pasta. Dishes include the Cacio e Pepe Spaghetti with pecorino romano, a Vegan Carbonara with vegan egg yolk and cured mushroom, and Zucchini Linguini with chickpea ragu, baby artichoke, and avocado velute. Vince especially is well known throughout Melbourne for creating the world’s first vegan egg, over at his St Kilda plant-based restaurant Matcha Mylkbar, so we think it’s safe to expect quite a few vegan-friendly dishes on the menu.

The other half of the restaurant’s name is represented by around 50 different spritz options, giving a heavy nod to one of Sydney’s most salient drink trends alongside an extensive selection of cocktails, wine and beer.

Mark + Vinny’s

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